How to make Nasi Goreng

Okay so we'll forgive you for not being completely familiar with what Nasi Goreng actually is. We'll probably be a little bit less understanding though if you refuse to take our word that it's a frankly amazing Indonesian way of eating rice.

To help persuade you, we spoke to Benny Peverelli, Executive Head Chef of fancy takeaway service Deliverance who shared his unbeatable recipe for how to make your very own.

Ingredients

Nasi sauce

• 100g Sambal Oelek (chilli sauce)

• 75ml dark soy sauce

• 50ml light soy

• 25g sugar

• 75g sweet chilli sauce

(Makes lots but it does last up to a month in the fridge, great with chips!)

The rest

• 2 tbsp. rapeseed oil

• 1 large egg, beaten

• 1 chicken breast, diced

• 2 garlic cloves, crushed

• 1 white onion, sliced

• 1 white cabbage leaf, thinly sliced

• 1 carrot, thinly sliced

• Handful of green beans, cut in half

• 8 king prawns

• 3 cups of cooked Basmati rice

• 4 tbsp. Nasi sauce (more if you like it hot)

To pimp, serve these in little bowls

• Picked coriander

• Spring onion, thinly sliced

• Crispy shallots (you can get these in most Chinese supermarkets)

• Toasted peanuts

• Pot of pickles (piccalilli would work)

• Coarse chilli powder

How to make

1. Place all the Nasi sauce ingredients into a food processor or blender and blend until smooth. This can be done in advance, the day before or even the week before if you keep it in the fridge.

2. Get your pimping bowls already on the dining room table and get your ingredients all laid out next to hob, as this dish cooks very quickly.

3. Heat your wok or large frying pan until it is lightly smoking, then add your half your oil and chicken. And stir fry until firm to touch and with some colour (about 3-4 minutes), remove and then set to one side